← Nouns Cooking · Plant-Based

Ingredients

• 120 g Walnuts
• 150 g soft Medjool dates, pitted
• 1 tbsp coconut oil, melted (for the base)
• 1 pinch Salt
• 250 g raw cashews
• 200 ml full-fat coconut milk
• 80 ml Maple syrup
• 2 Lemon, zested and juiced (about 80 ml)
• 80 ml coconut oil, melted (for the filling)
• 1 tsp vanilla extract
• 200 g fresh berries, to serve

Method

1. Cover the cashews with just-boiled water and soak for 1 hour, then drain. Line the base and sides of a 20 cm springform tin with baking paper.
2. Blitz the walnuts, dates, the 1 tbsp coconut oil and salt in a food processor until the mix forms sticky crumbs that hold together when pinched. Press firmly and evenly into the tin.
3. Blend the drained cashews with the coconut milk, maple syrup, lemon zest and juice, the 80 ml coconut oil and vanilla on high for 2–3 min, scraping down the sides, until totally smooth. Taste and add more lemon or maple if you like.
4. Pour the filling over the base, smooth the top and tap the tin on the counter to knock out air bubbles.
5. Freeze for 4 hours, until firm. Let it soften in the fridge for 20 min before slicing, then top with berries.

Tips

• A high-speed blender gives the silkiest filling; with a regular blender, soak the cashews longer and blend in stages.
• Contains tree nuts. Store leftovers in the freezer for up to a month and slice straight from frozen.

Sources

Written in our own words after cross-checking these recipes:

Minimalist Baker Lazy Cat Kitchen